Gyulchekhra (not classical)

Gyulchekhra (not classical)

Gulchekhra — is very gentle chicken prepared with addition of sour cream (cream or milk), it is necessary to put spices and garlic and in order that sauce has turned out more densely add flour. Gulchekhra turns out very gentle and tasty, and sauce is eaten to the last droplet. On garnish it is possible to make mashed potatoes or to boil macaroni. Try gulchekhra — it very tasty!!!

Ingredients:

chicken meat (it is possible with bones) 400 gr,
onions of 2 pieces (100 gr),
garlic 5 tooth,
flour 1 tablespoon,
milk of 50 ml,
sour cream 4-5 of tablespoon, water or broth of 150-200 ml,
greens, salt and pepper to taste, khmeli suneli of 1/2 h. spoons, caraway seeds 1/3 of h spoon, sugar 1/2 of h spoon.

Preparation:

To cut meat with small slices, onions half rings. To fry onions till golden color separately.

To fry meat to light crust.
In milk to mix flour that there were no lumps.
To add to chicken milk, sour cream, water or broth, salt, sugar, spices. To mix, extinguish 5 min.
Then to add onions. To extinguish to readiness, stirring slowly (under cover).
Right at the end we add davlenny garlic and small cut greens.

The garnish will approach any!

Bon appetit!

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Ratatouille

Ratatouille

Ingredients:

- 1 eggplant
- 2 zucchinis (vegetable marrows)
- 1 sweet red pepper
- 1 sweet yellow pepper
- 1 bulb
- 1 carrots
- 4 tomatoes
- 2 tbsps of vegetable oil
- 1 tbsps of tomato paste
- 1/2 tsps of sugar
- 1 bay leaf
- 1 garlic glove
- thyme, basil, salt, pepper
- 1 tbsps of the cut parsley

Preparation:

To lower tomatoes in the boiling water for 30 seconds, then to husk and largely to cut. In big frying pan (it is better) to warm up oil in bucket and about 5 minutes to fry in it small cut onions. To add the cut red and yellow pepper, to salt, pepper and prepare, stirring slowly, 4 minutes. To take out from frying pan and to postpone. To fry the eggplant sliced till light brown color, having salted and having peppered it at the beginning of frying. To take out from frying pan and to put to pepper and onions. Slightly to fry carrots.

Till golden color to fry zucchini (necessarily to add still oils), then to add already fried vegetables. To mix, add tomato paste, again to mix and prepare some minutes. To add tomatoes, sugar, bay leaf, thyme and basil, it is good to mix, cover and prepare 15 minutes. To clean bay leaf, thyme and basil. To mix the crushed garlic glove with parsley, to add to ratatouille at the last moment. To mix and give.

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Hungarian goulash

Hungarian goulash

Ingredients:

2,2 kg of the beef cut with large cubes (4х4)
900 gr onions (4-5 large bulbs),
60 ml of vegetable oil,
60 ml of the Hungarian paprika (about 4 tbsps),
3 garlic gloves,
2 ml of seeds of caraway seeds,
2 ml of black sprinkling pepper,
salt to taste,
1 l of white broth,
120 gr tomato paste.

Preparation:

1. Small we cut onions and garlic.
2. We heat pan with thick bottom, we pour oil, we fry onions till light golden color.
3. We add garlic, paprika, salt, pepper, caraway seeds seeds to onions (at me they have not appeared, has replaced on oregano).
4. It is well mixed.
5. We mix broth and tomato paste, we add to pan. Well we mix.
6. We allow to begin to boil. We diminish fire to minimum.
7. We add meat. We prepare, without covering, about 1-1,5 hours until meat becomes soft and gentle.
8. All! Very nourishing and tasty goulash is ready. The paprika impacts to this dish saturated color and relish, thereby strongly stimulating appetite. We strew it with greens and we give with favourite garnish, potato garnish as it seems to me, will approach here best of all.

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Hungarian goulash

Hungarian goulash

Ingredients:

2,2 kg of the beef cut with large cubes (4х4)
900 gr onions (4-5 large bulbs),
60 ml of vegetable oil,
60 ml of the Hungarian paprika (about 4 tbsps),
3 garlic gloves,
2 ml of seeds of caraway seeds,
2 ml of black sprinkling pepper,
salt to taste,
1 l of white broth,
120 gr tomato paste.

Preparation:

1. Small we cut onions and garlic.
2. We heat pan with thick bottom, we pour oil, we fry onions till light golden color.
3. We add garlic, paprika, salt, pepper, caraway seeds seeds to onions (at me they have not appeared, has replaced on oregano).
4. It is well mixed.
5. We mix broth and tomato paste, we add to pan. Well we mix.
6. We allow to begin to boil. We diminish fire to minimum.
7. We add meat. We prepare, without covering, about 1-1,5 hours until meat becomes soft and gentle.
8. All! Very nourishing and tasty goulash is ready. The paprika impacts to this dish saturated color and relish, thereby strongly stimulating appetite. We strew it with greens and we give with favourite garnish, potato garnish as it seems to me, will approach here best of all.

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Rolls meat to holiday table

Rolls meat to holiday table

Ingredients:

- Pork fillet - 700 g
- Mushrooms - 500 g
- Onion - 2 pieces
- Egg - 2 pieces
- Hard cheese - 150 g
- Cream - 1 glass
- Salt - to taste
- The black pepper ground - to taste
- Sunflower oil - 40 g

Preparation:

Let's begin with preparation of stuffing from mushrooms and onions. For this purpose on moderate fire warm frying pan from 2-3 tablespoons of sunflower oil. Peel onions and cut it on 1/4 circles, roast before acquisition of golden shade. Do not forget to stir slowly from time to time.

Wash out and peel champignons, then cut in cubes. When onions are ready, add the cut mushrooms to frying pan. Fry everything together even minutes 10-15, periodically stirring slowly. Mushrooms will decrease in the amount of and will start up juice — when it evaporates, the frying pan can be removed from plate.

Pour out frying pan contents in bowl. Clean the cooked eggs, cut them and add here.

Add grated cheese.

Properly mix everything, add salt and black pepper to taste. The stuffing is ready.
Now we will prepare meat. Cut pork on pieces slightly less than 1 cm thick. Salt each piece from both parties and beat off hammer for meat so that it was rather thin and big to inwrap in it stuffing.

On one end of meat piece put two tbsps of stuffing.

Bend meat.

Also inwrap in roll.

Record by means of toothpicks or thread.

Do the same actions with all meat.

Warm frying pan with sunflower oil on moderate fire. Fry meat kruchenyk from all directions, since the party of which the seam is the share. When this party enough is fried thoroughly, toothpicks can be taken out — the beater is already rather recorded.

Shift ready kruchenyk from frying pan in capacity for roasting. Add about 1,5 glasses of water.

Water rolls with cream.

Strew with black meleny pepper and salt. Put in previously warmed oven. Bake at Temperature of 180 about 30 min. Give hot as garnished main course on your taste. Bon appetit!

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Polish potato dumpling

Polish potato dumpling

Ingredients:

1 kg of potatoes, with the average content of starch
2 tbsps of wheat flour
Generous pinch of salt
1 egg
Potato starch (it is measured in proportion)

Preparation:

1) Potatoes to clean, cut with cubes and to boil to readiness in large amount of the added some salt water.
2) Filter potatoes and at once pass through potato press or grind on the meat grinder. Place potatoes in big bowl, mix a little and let's cool down almost completely. (Minutes 20-25)
3) After potatoes have cooled down, stamp it densely. Divide potatoes in bowl conditionally into 4 parts. Take out ? part of potatoes on one side (fashionably to lay out from above on the stamped potatoes). So that equal dredging has turned out.
4) In that place, vsypta of 2 tbsps of flour and starch. Starch has to be so much that it completely filled that dredging.
5) Add slightly shaken up 1 egg, salt and knead homogeneous dough. It is necessary to knead long enough, 5-8 minutes. If there are problems with dough, read the preface to the recipe.
6) Take quite big piece of dough, and create sausage, 2-3 cm in the diameter. Cut on slices, 1-1,5 cm thick. Roll each slice in ball, and finger press the middle, creating hole.
7) Do so with other dough.
8) Bring to the boil large amount of water, salt water. Carefully, lower part of dumpling in water, mix and cook 1 minute after emerging of dumpling on surface.
9) Take out dumpling on big plate, spreading them in one layer. Dumpling after boiling very sticky, but minutes later the 2nd stickiness concedes, and they get the necessary consistence.
Let me strike, plentifully saucing from the main course, or the cracklings fried on pork fat and onions. And can, before giving, dumpling also to fry before acquisition of golden crust.

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